Carrot Cake Bread

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: loaf (or 10 slices)

Calories: 281kcal

Author: Lauren

This Carrot Cake Bread is moist, tender, and perfectly spiced. It’s packed with shredded carrots, warm cinnamon, and has the perfect hint of sweetness. It’s topped with a delicious whipped cream cheese frosting and is perfect for breakfast, a sweet snack, or dessert!

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Ingredients

Wet ingredients:

1.5 cups freshly grated carrots (170g) **washed, peeled and grated fine
1/2 cup canola (120g) any oil
1/2 cup granulated sugar (96g)
1/4 cup pure maple syrup (60g)
3 eggs room temperature
1/4 cup Greek yogurt (60g)
1 Tbsp pure vanilla extract
1/4 cup raisins (40g) chopped
1/2 cup pecans (56g) chopped

Dry ingredients:

3/4 cup all-purpose flour (90g)
1/2 cup white whole wheat flour (56g) or more all-purpose
1 Tbsp ground cinnamon
1 tsp ground allspice & nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Whipped Cream Cheese Frosting:

4 oz. cream cheese softened
4 Tbsp unsalted butter (56g) softened
1.5 cups powdered sugar (180g)
1/8 tsp vanilla extract + pinch of salt

Instructions

Prep: Make sure you have a rack positioned in the middle of the oven. Preheat to 350 degrees F. Line a 9x5 bread pan with parchment paper (or grease + flour) and set aside.
Grate carrots: Wash and peel the carrots, then finely shred (I used the small side of my box grater).
Mix dry ingredients: To a medium bowl, add both flours, the cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. Whisk together and set aside.
Mix wet ingredients: To another medium bowl, add the oil, sugar, and maple syrup; mix until combined. Whisk in the eggs. Then mix in the Greek yogurt and vanilla.
Combine: Add the grated carrots and dry ingredients to the wet ingredients. Mix until no white streaks remain. Finely chop the raisins and pecans and stir them into the batter.
Bake: Pour batter into loaf pan. Bake for ~45 minutes, until a knife inserted comes out mostly clean.
Cool: Remove from the oven and place on a wire rack to cool (for ~10 minutes in the pan), then remove bread from the pan to finish cooling. Slice & enjoy as is, with Greek yogurt, cream cheese spread, or frosting (store-bought or recipe above).
Cream cheese frosting (optional): Beat the cream cheese and butter with an electric mixer. Beat for a few minutes, until fluffy, starting on low and gradually increasing to high speed. Then beat in the powdered sugar, vanilla, and salt until smooth. Spread over the top of the entire loaf once cool, or with each slice when ready to eat, and enjoy!

Notes

Room temperature: Store the bread (without frosting) in an airtight container for up to 3 days.
Refrigerator: If frosted, keep in the fridge for up to 5 days. Let slices come to room temperature before eating for the best texture.
Freezer: Wrap the unfrosted loaf (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge and add frosting before serving.

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